Divine Coffee and Walnut Cake: Elevate Your Afternoon Tea Experience

Indulge in the timeless charm of British baking with this exquisite Coffee and Walnut Cake. Perfectly paired with a steaming cup of tea, this classic cake boasts rich coffee flavor complemented by the nutty crunch of walnuts. Whether you’re hosting a gathering or simply treating yourself to a slice of heaven, this recipe is sure to delight your taste buds. Let’s embark on a culinary journey to create a masterpiece fit for any occasion.

Ingredients:

For The Cake:

• 225g (2 sticks) butter, at room temperature (if using unsalted, add 1/4 tsp salt)
• 225g (1 cup) sugar
• 4 eggs, preferably organic, free-range
• 30ml (2 Tbsp) strong espresso coffee
• 1/2 tsp espresso powder (finely ground)
• 225g (2 cups) self-raising flour
• 50g (1/3 cup) finely chopped walnuts

For The Buttercream:

• 145g (1 1/4 sticks) unsalted butter, softened
• Pinch of salt
• 500g (4 1/2 cups) confectioner’s/powdered sugar
• About 75ml (about 4 Tbsp) strong espresso coffee

Instructions:

1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Incorporate Eggs: Add the eggs, one at a time, beating well after each addition. Mix in the espresso coffee and espresso powder.
4. Fold in Dry Ingredients: Gently fold in the self-raising flour until just combined. Be careful not to overmix.
5. Add Walnuts: Stir in the finely chopped walnuts, ensuring they are evenly distributed throughout the batter.
6. Divide and Bake: Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare Buttercream: In a separate bowl, beat together the softened butter and salt until creamy. Gradually add the powdered sugar, mixing well after each addition. Pour in the espresso coffee, a little at a time, until you reach your desired consistency.
9. Assemble: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of coffee buttercream over the top. Carefully place the second layer on top and cover the entire cake with the remaining buttercream.
10. Decorate and Serve: Garnish the cake with extra chopped walnuts if desired. Slice and serve with a piping hot cup of coffee or tea.

Cook Notes and Variations:

• Extra Coffee Flavor: For an intensified coffee flavor, soak the chopped walnuts in espresso coffee before adding them to the batter.
• Chocolate Twist: Add a layer of chocolate ganache between the cake layers for a delightful mocha twist.
• Cream Cheese Frosting: Substitute the coffee buttercream with cream cheese frosting for a tangy contrast to the rich cake.

Frequently Asked Questions (FAQs):

Q: Can I use instant coffee instead of espresso?

A: Yes, you can use instant coffee as a substitute for espresso. Dissolve it in a small amount of hot water before adding it to the batter.

Q: Can I make this cake ahead of time?

A: Absolutely! This cake actually tastes better the next day as the flavors have had time to meld together. Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Q: Can I freeze this cake?

A: Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator overnight before frosting and serving.

Q: Can I omit the walnuts?

A: Certainly! Feel free to omit the walnuts if you prefer a nut-free version of this cake. You can also substitute them with pecans or almonds if desired.

Keto Versions:

• Almond Flour: Substitute almond flour for self-raising flour for a keto-friendly option.
• Sugar-Free Sweetener: Use a keto-approved powdered sweetener instead of sugar in both the cake and buttercream.

Low-Carb Versions:

• Coconut Flour: Replace self-raising flour with coconut flour for a low-carb alternative.
• Avocado Frosting: Make a creamy avocado frosting using ripe avocados, cocoa powder, and a low-carb sweetener.

Elevate your afternoon tea experience with this irresistible Coffee and Walnut Cake. With its luscious coffee-infused layers and velvety buttercream, it’s a true delight for the senses. Whether you’re celebrating a special occasion or simply craving a slice of comfort, this classic British cake is sure to impress. So, brew a fresh pot of coffee, slice into this decadent cake, and savor every moment of indulgence!